Dilly Eggs with Lentils
We all have our go-to meals. For me, sometimes it’s pasta, often it’s soup, more often than not, it’s eggs.
Remember last week when I wrote about lentils? I had a great idea to top sweet potatoes with them.
I also had a ton of lentils leftover.
I thought that those leftovers would be great topped with a fried egg and some dill.
I was right.
I’m kinda obsessed with dill right now. I’m not sure why. Maybe because up until a year or so ago I didn’t think I liked it. I guess it was one of those tastes that I didn’t like as a kid and had never really found a way to enjoy as a grownup. Until my friend, Christy, introduced me to it, in some of the foods she made.
Now I want to eat it in all the things. (I’ll have a Winter Salad for you soon that also uses dill… Can’t stop won’t stop.)
Back to the eggs again for a sec. The reason they’re such a go-to for me: they can be made into so many different things, in no time at all. Treats like, French Toast Stuffed with Fresh Fruit and Basil, End of the Week Pasta topped with a fried egg, scrambled into some summer squash to make Squash ‘n Eggs. And never mind all the wonders they can do to baking, or the fact that they make things like Chicken Pot Pie look so amazing when they’re used. They’re one of my best kitchen friends.
This meal is a great example of one of my favorite types of meals. Effortless, nutritious, delicious.
This dish takes humble ingredients, lentils, eggs, lemon, and dill, and really lets them shine.
I will definitely be eating this again soon. Maybe for dinner tonight.
- 1 C cooked lentils (I used leftovers from my Lentils on Crispy Sweet Potatoes, so they were already seasoned)
- 1 t olive oil
- 2 eggs
- pinch salt
- 1-2 t fresh dill, chopped
- 2 slices lemon, for serving
- Re-heat lentils until they are hot.
- Heat a skillet over medium-high, add oil, then eggs. Cook until done, flipping if desired. Season with salt.
- Divide lentils between two plates and top with eggs, dill, and a squeeze of lemon.
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